Getting treated to some hip place, what should I get?
>>22178956You know the answer in your heart
>what should I get?The hell out of there, stat
>>22178956Wtf is a long hot
>>22179309what I put in ur mum last nite
>>22179393He said long hot not disappointment
>plate sharing charge
>>22179290why?
>>22179416Don't question it. You do not want to fuck with this woman.
>>22179648Because I'm fat and gay. Got a problem with that?
>>22178956Vegetarian status?>Truffle mash
>>22179416Probably because people try to get by on small business now?
>>22179693It’s a beef place you clown
>>22178956>Tomato agrodolce
>>22178956I almost always get the pork chop at steakhouses. Anybody can buy a nice aged ribeye or strip and cook it at home to very near steakhouse level for far less than steakhouse prices. It's mostly about the quality of the meat. Technique and experience matter more for pork, not to mention the fact that it's far harder to find high-end pork than it is to find high-end beef as a retail consumer. I find a 10/10 pork chop to be a real treat.
>>22179309It’s a Philly thing
>>22179281Turbo based
>>22180214That’s an interesting addition, but what is it?
>>22180346You'll often see them labeled simply as long hots, but they might appear as Italian long hot peppers or green finger hots. They're usually sold fresh in big bins at Italian markets, at farmers' markets during the summer, and at well-stocked supermarkets. If you can't track them down, look for other slender, medium-hot green peppers—Fresno or Anaheim peppers can stand in, though their flavor is a little different.In Philly, they're most often fried in olive oil until wrinkled and deeply flavored or roasted until they slump and blister. Either way, they're served whole, skin and seeds intact. In my version, I go the roasting route. High heat softens the peppers, browns them in spots, and coaxes out their natural sweetness while keeping their edges smoky and savory.
